A timeless French dessert with airy shells and a luscious center
Few desserts strike the perfect balance between elegance and comfort quite like cream puffs with custard filling. With their crisp, airy pastry shells and rich, silky centers, these bite-sized delights are beloved worldwide—from Parisian pâtisseries to home kitchens everywhere. Though they look intricate, cream puffs are surprisingly approachable to make with just a little patience and practice.
A Brief History of Cream Puffs
Cream puffs—known in France as choux à la crème—are made from pâte à choux, a unique pastry dough developed in the 16th century. Unlike most doughs, pâte à choux is cooked on the stovetop before baking. This technique creates steam in the oven, causing the pastry to puff dramatically and form a hollow interior—perfect for filling with custard, cream, or even savory mixtures.
Traditionally finished with a dusting of powdered sugar or a glossy chocolate topping, cream puffs have endured for centuries as a dessert that feels both classic and celebratory.
Why Custard Filling?
While whipped cream is a popular choice, custard elevates cream puffs into something truly indulgent. Thick, smooth, and vanilla-scented, custard provides richness and structure, contrasting beautifully with the light, crisp shell. The result is a dessert that feels luxurious without being heavy.
How to Make Cream Puffs with Custard Filling
Ingredients
Choux Pastry (Cream Puff Shells)
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- ½ cup (115 g) unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
Custard Filling
- 2 cups (480 ml) whole milk
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Step-by-Step Directions
1. Make the Custard Filling
- Heat the milk in a saucepan until warm but not boiling.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
- Remove from heat; stir in the butter and vanilla.
- Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill until fully set.
2. Make the Cream Puff Shells
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a full boil.
- Add the flour all at once and stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
- Transfer the dough to a bowl and let cool slightly.
- Beat in the eggs one at a time until the dough is smooth, glossy, and pipeable.
- Pipe or spoon small mounds onto the prepared baking sheet.
- Bake for 20–25 minutes, until puffed, golden, and firm. Cool completely before filling.
3. Assemble the Cream Puffs
- Slice the shells in half or poke a small hole in the side.
- Spoon or pipe the chilled custard into the center.
- Finish with powdered sugar or a drizzle of melted chocolate.
Tips for Success
- Do not open the oven door while baking—the shells may collapse.
- For a lighter filling, gently fold whipped cream into the custard.
- Filled cream puffs should be refrigerated and enjoyed within 24 hours for best texture.
Final Thoughts
Making cream puffs with custard filling is a rewarding experience that blends French culinary tradition with homemade charm. Whether served at a holiday gathering, special celebration, or enjoyed as a personal indulgence, these delicate pastries never fail to impress. Crisp on the outside, velvety within, they’re a reminder that simple ingredients—handled with care—can create truly unforgettable desserts.
